Mexicali Spoon Bread Casserole

-MEAT MIXTURE-
1 1/2 lb Lean Ground Beef 12 oz Whole Kernel Corn; 1 Cn
1 c Onion; Chopped, 1 Lg 1 1/2 t Salt
1/4 c Green Bell Pepper; Chopped 1 x Chili Powder; To Taste
1 ea Clove Garlic; Minced 1/8 t Pepper
15 oz Tomato Sauce; 1 Cn 1/2 c Ripe Olives; Sliced

Heat the oven to 375 degrees F. Cook and stir the meat, onion, green
pepper and garlic in a large skillet until the onion is tender and
the meat is browned. Drain off the excess fat. Stir in the tomato
sauce, UNDRAINED corn, 1 1/2 ts salt, the chili powder, pepper and
olives. Heat to boiling then reduce the heat and simmer, uncovered,
while preparing the cornmeal topping. Mix the milk, cornmeal and 1/2
ts salt in a saucepan. Cook and stir over medium heat just until the
mixture boils. Remove from the heat and stir in the cheese and eggs.
Turn the hot meat mixture into an ungreased 2 1/2 to 3-quart
casserole.
Immediately pour the topping onto the meat mixture.
Bake, uncovered, until a knife inserted in the topping comes out
clean, about 40 minutes. Serve hot.

Yields
8 servings